Hatch Chile Cauliflower ‘Mac’ & Cheese

Serving Size


Cook Time

1:00 hr


Serving Size


Cook Time

1:00 hr


  • 5 Frieda's hatch chiles, roasted (click here for roasting instructions), finely chopped

  • 3 heads Frieda's orange cauliflower, cut into florets

  • 2 tablespoons olive oil

  • 1 teaspoon salt

  • 1/4 cup unsalted butter

  • 1/4 cup flour

  • 2 1/2 cups whole milk

  • 8 ounces sharp cheddar cheese, shredded

  • 8 ounces Monterey Jack cheese, shredded

  • 1 1/2 teaspoons salt


  • Topping:

  • 1 tablespoon unsalted butter

  • 1 cup panko breadcrumbs

  • 1 teaspoon smoked paprika

  • 4 ounces Parmesan cheese, shredded

Hatch Chile Peppers

Cooking Steps

  1. 1

    Set oven temperature to 375 degrees. Arrange cauliflower florets in a single layer on large baking sheet (use two if necessary). Drizzle cauliflower with olive oil and sprinkle with salt. Roast 20 minutes, stirring halfway through. Transfer roasted cauliflower to a 9x13-inch baking dish and set aside. Turn broiler to high.

  2. 2

    Melt butter in medium saucepan. Whisk in flour and cook about 2 minutes, stirring continuously. Pour in milk and bring to a gentle simmer over medium heat. Add a handful of sharp cheddar and Monterey Jack cheese to saucepan and whisk. Once cheese has melted, add another handful. Repeat with all the cheddar and jack cheeses. Turn heat to low and stir in hatch chiles. Season with salt. Simmer 5-10 minutes.

  3. 3

    For topping: In a small skillet, melt 1 tablespoon butter over low heat. Add panko breadcrumbs and smoked paprika; stir. Cook 2-3 minutes until breadcrumbs soak up butter and turn golden. Remove from heat.

  4. 4

    Pour cheese sauce over cauliflower; stir to combine. Sprinkle shredded Parmesan on top of cauliflower followed by seasoned breadcrumbs. Broil in oven 4 minutes. Remove and serve warm.

Where to Buy Frieda’s

Where to Buy Frieda’s